Since I’m guessing there’s a good chunk of you readers out there who will be wishing you had grilling weather for the big game, I present the solution to your problem: bring the wood smoke indoors! No more grilling your brats on the deck in sub-zero temperatures! Cameron’s stovetop smoker is a pretty basic, yet highly effective cooking device — a stainless steel roasting pan in which you sprinkle wood chips (mesquite, hickory, and applewood, to name a few), top with a drip pan and rack, add your protein of choice, and then just slide the lid closed (make sure it’s tight). Place on your range over medium and go! A slight wisp of smoke should rise from the smoker, but not too much — it’s more like incense than a campfire. Not only is it the most effective way to stay warm indoors while smoking meats, but it’s a great way to add a ton of flavor to food without adding any salt, sugar, or fat. I love pork tenderloin smoked and then sliced thin for sandwiches, and tofu and veggies turn into something other-worldly with a touch o’ the wood. You can find them online at Amazon for $49 (or $35 for the small model), or if you’re desperate to get one by Sunday, they’re pretty easy to find at moderately well-stocked kitchen stores. — Megan B.

@ Rebecca: Thankfully, mine came with a great recipe book, but everything I’ve done has been a hit. The thing I’ve done with the most frequency is Pork tenderloin: I really love the way the smoke adds flavor to it without drying out the meat. Fish was also kinda a revelation. Oh — and I used it to smoke an entire turkey breast to be served at our wedding as sandwich meat. Fab!

Something else I noticed after I published (of course): they have a daily blog with recipes for use in your smoker, and a FB page with some great discount offers and recipe content.

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